Many of these are meals that can be ordered at Asian restaurants. Yet I find they are often even tastier when made at home.

Panang Curry

Thai Panang Curry is another dish I swoon over.

It’s rich and spicy with a distinctly unique flavor from the addition of kaffir lime leaves and panang curry paste. I could eat this every day of the week and never get tired of it!

To top it off, the fragrance of a good Panang curry is so intoxicating, it should be bottled in my humble opinion.

Thai Panang Curry Recipe

I have ordered Panang chicken curry numerous times at Thai restaurants, and experimented with homemade version nearly as many times.

After much testing, I have finally come up with a recipe I feel is The Best Thai Panang Chicken Curry I’ve ever made, and possibly the best we’ve ever eaten.

I know that sounds braggy, and I do apologize, but this recipe is flipping amazing!

Just taste it and you’ll forgive me.

Best Panang Curry Recipe

The Best Thai Panang Chicken Curry is extremely simple to make. The catch is, you will most likely have to go to an Asian market to gather the ingredients.

But trust me, The Best Thai Panang Chicken Curry recipe is worth the trip!

If you happen to live in a large multicultural city, your standard grocery stores may have everything you need.

Panang Curry With Chicken

If not, google asian markets… Even small towns usually have one.

Once there, hand your grocery list over and ask the clerk help you find the best brand of panang red curry paste, thick coconut milk, and fish sauce. Be sure to also pick up Thai basil leaves and kaffir lime leaves.

You can substitute other types of basil, however the kaffir lime leaves cannot be replaced. The flavor is too unique to swap another ingredient, or to leave it out. The Panang curry paste has some kaffir lime leaf in it, but it’s not enough.

Local Asian Markets

When I go to the Asian market, I usually stock up on panang curry paste, the thickest coconut milk I can find, and kaffir lime leaves.

Fresh kaffir lime leaves can be frozen for longevity. They do turn dark in the freezer, but retain their vibrant flavor.

Panang curry paste is a type of red curry specific to Thailand and Laos.

It is less spicy and more aromatic than standard red curry paste. In a pinch you could substitute red curry paste, but the flavor will not be quite the same.

How To Make Panang Curry

Then crush the kaffir lime leaves to help release their oils. They are tough little leaves so smash and twist away, until they smell very strong.

Sauté the onions, peppers and garlic in a large skillet. Then add the panang curry paste and a spoonful of peanut butter to the center of the pan. Sauté the curry for a couple minutes to intensify the flavor.

Then add the kaffir lime leaves, coconut milk, fish sauce, and chicken to the pan.

Simmer the curry until the chicken is cooked through and the sauce thickens. Stir in Thai basil leaves and you have a dish worth drooling over.

Bold, fragrant, and oh so delicious! You local takeout joint has nothing on The Best Thai Panang Chicken Curry.

Get the Full (Printable) Best Panang Curry Recipe Below!

Panang Chicken Curry FAQ

Where Can I Find Panang Curry Paste And Keffir Lime Leaves?

As mentioned above, you will need to make a stop at a local Asian market. However, this recipe is worth the trip… And Asian markets are tons of fun to explore!

Is Panang Curry Gluten Free?

Yes! As long as the curry paste and fish sauce you buy are gluten free, the entire recipe is as well. Most are, but be sure to check the ingredients. P.S. This recipe is dairy free as well!

How Long Does Panang Curry Last?

This recipe will keep for 5-7 days in the refrigerator. Keep in an airtight container. That makes this a fabulous MEAL PREP dish!

Instructions

Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.

Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.

Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.

Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.

Video

Notes

There are some ingredients that may need to be purchased at an Asian food market, but this recipe is worth the trip! Most likely: panang red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and Thai basil. Kaffir lime leaves can be kept in the freezer. They turn dark, but retain their flavor. Kaffir lime leaves stay a little tough, even after cooking. You can eat them, eat around them, or take them out after cooking.

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176 comments on “The Best Thai Panang Chicken Curry”

This is the BEST Panang Curry recipe I’ve tried! Close if not just like my favorite Thai restaurant. I have never put peanut butter in my Panang Curry and I didn’t have kaffir lime leaves. I modified it just a little by adding a splash of lime juice and a lot more vegetables. That you for posting it was delicious.

This is an easy and insanely good recipe. We found the recipe and this site shortly after returning home from Thailand last year. We continue to encounter fantastic recipes here. I’m not one for writing internet reviews (of anything)but great job Sommer Collier on this collection.

Made this for the first time tonight and it was great. I’ve had it out a couple of times and love the flavor. I couldn’t find all of the ingredients as we are in the coronavirus shut-down so made some substitutes. It tasted as good as the restaurant so I was happy with the substitutes.

-Olive oil instead of coconut oil -1 tablespoon of minced garlic (every clove is not equal) -lite coconut milk as I wanted to cut down on the calories and fat -1 tsp crushed bay leaves and 1/4 tsp of lemon zest instead of kaffir lime leaves -2 tablespoons of fish sauce versus 3 -I added a tablespoon of sugar when adding the coconut milk -1/2 of the curry paste as my family doesn’t like it as spicy as I do. I added red pepper flakes to mine when serving to get the right heat. Next time will try the full amount.

My first foray into making Panang curry and this was amazing. I had a gallon of coconut heavy milk so I wanted a really good base panang curry that I could freeze and use for a quick meal prep. After making the base, I made three batches; Chicken, Shrimp, and Tofu. I got high fives from everyone. None of them believed I made it from scratch.

Made this many times but used this recipe for the first time tonight. I followed the recipe but then tasted and modified. I added about a tablespoon of palm sugar which is an ingredient in all other recipes I’ve tried. It was a bit hot so I added a couple of tablespoons of heavy cream which reduced the heat. Someone in Atlanta asked where to get kafir lime leaves…I live in the NC mountains, two hours from Atlanta, and I grow my own. Have them in pots and bring them in for the winter, they’ve survived for four years. I grow my own Thai basil also. With my modifications I say this is now my favorite recipe.

You should be able to find it (lime leaves) at most East Asian (especially Chinese) grocery stores. Not sure how big that community is in ATL. Same with the fish sauce and Thai basil. Anyway this is our second time making the dish and it’s very very good. Pretty dang spicy too!

Everyone at our dinner party LOVED this dish, but it was VERY hot. I’ve since made it again and halved the amount of the penang paste and it was still a bit too hot. I’d say use a third of the amount recommended and it will still be plenty spicy for most people’s tastes!

This recipe is soo delicious! Recently traveled to Thailand and loved the food, so it is nice to be able come home and make this dish. I usually order the mildest spice level so this dish was spicy for me even though I followed the suggestions and added 2 cans of coconut milk, 1 1/2 T. peanut butter and a small amount of pineapple tidbits. My husband and I loved it and wouldn’t change anything even though it is spicy! Yum!!

I usually tweak recipes a bit but I followed the recipe exactly and it was outstanding! First time making panang curry but I’ve had it in Bangkok and this was so good. You definitely have to have the keffir lime leaves and the Thai basil – adds so much to the taste! Will absolutely make again.

Love love love this! I’ve made it twice, first time I didn’t love it but decided to make some tweaks. I didn’t have the Thai basil and originally I used sweet basil, the second time I omitted that part completely. I like pineapple chicken curry. The first time I used fresh pineapple that I made a purée with and then added chucks. The second time I used canned pineapple in juice, did the same thing puréed and added pieces and it tasted much much better. I also am not a seafood fan at all so I cut back the fish sauce to 1 tablespoon because it was way too much of a overbearing taste for me the first time I made it with 3 tablespoons. I also am not a super hot fan so I used 2 cans of coconut milk both times and it had a spicy kick but not overbearing. I couldn’t fine the kaffir lime leaves locally in Wisconsin so I bought them as a powder on Amazon and they have the perfect taste. I also use an Aloha pepper(orange and red combined). This recipe was a near perfect start for me to make a copycat pineapple chicken curry from my favorite Thai restaurant in Gardena, California called Bowl Thai. Now if only I could figure out how to make their mango Thai sodas!!!

Ok this is my first time ever leaving a review for a recipe but leaving this review was a MUST!! This recipe is absolutely DELISH!!! I made it for my college kid who came home from the weekend and all he kept saying is “This is really, really good!” And he’s a huge fan of Thai food. Follow the recipe exactly and you will definitely not be disappointed. Now I’m going to have to plan a dinner party just so I can impress my foodie friends with this!

This is a fantastic recipe! However, I did a bit of making it my own. Instead of 1 tablespoon of peanut butter, I used 2, and I also added a heaping tablespoon of sugar to the mix. I no longer have to go to the Thai Restaurant to get one of my favorite dishes, and my husband loves it too! This recipe is absolutely delicious!!!

If you like it a little sweeter try adding canned Pineapple to it!! You won’t be disappointed. I’ve tried fresh and canned and canned gives it a better taste. I purée it with sugar and then also cut up pieces to toss in!!! I add it in when I put in the coconut milk.

Well you are right. This is the best I’ve had. I used to eat this dish at every Thia restaurant I would go to. This taste just like, if not a little better that my favorite place The Thia House in Fort Walton Beach Florida

This was all sorts of good! I’ve made it a couple of times with shrimp then a shrimp/salmon combination. Great. The only change i made was to add a second can of coconut milk to mitigate the spice of the curry, but that is just personal preference for spice sensitivities in our family. Very flavorful dish. I love panang curry and had been looking for something to replicate from Thai restaurants. Thank you for sharing this.

This is terrific, and after a couple trials I can say that my skillz with the Holy Trinity of Asian chicken dishes (along with Kung Pao and Butter Chicken) are finally up to snuff. I would only second the recommendations to start with no more than 2 tbsp of fish sauce: if your curry brand is already on the salty side, any more might just turn the finished product into a salt bomb, and trying to salvage it by adding a sweetener is unlikely to work. Also, if you happen to have some tamarind paste on hand as well from the Asian market, adding a small amount (no more than a teaspoon) will give your curry a little extra zing. Have fun!

made this and it is really good. went back in on pinterest and when you try to get the recipe it comes up as a cooking connection picture ad, no recipe. Got it written down from this website now. Delish.

I have made this several times and it always gets rave reviews! I did add a bit a coconut palm sugar to balance out the flavours. Unfortunately I cannot get Panang paste where I live so I just used curry paste. Easy and outstanding……thanks so much for the recipe!

Thank you for taking the time to post this recipe! First time I made it the flavor was a little more sweet and rich, more akin to what I would find at a restaurant. I believe this was due to the coconut milk having a thick layer of cream at the top. When the can was shaken no liquid sound was detected.

The second time I made it (tonight) I was overwhelmed by the saltiness. The can of coconut milk used had 0 cream at the top, and sloshed like water when shaken. This time I had to add a bit of agave to sweeten the mixture. However this also opened my eyes to the amount of sodium in the fish sauce 1540mg per tbps. For some reason I thought fish sauce sweetened the curry but I was very wrong after I tasted a bit of it. The panang curry paste I use has 4000mg of sodium per can so watch out.

Great recipe but next time I’m going to taste it with one tbsp of fish sauce before adding more and make sure I have the thicker/rich version of coconut milk as the recipe calls for. Also feel free to sub beef for chicken, I’ve been using flank steak with success!

This is exquisite. I have never been able to replicate the complicated flavor combinations of panang. This is outstanding. It has a kick, but it is worth it. I ordered the panang curry paste & dried kaffir lime leaves off Amazon, and I used coconut cream from Thai Kitchen. Heaven.

All that I have been able to find is the dried kaffir leaves. Others have asked, but I would like to clarify. Do you need to crush the dried kaffir leaves as well? And, you still use the 12 leaves as the recipe calls for? Making this for a dinner party and plan on doubling it! Thanks!

This truly is the best! Thank you for sharing. So versatile, too, if you keep the sauce ingredients the same, but can easily change up veggies with or without meat. I buy the dried lime leaves and curry paste at Amazon. What did we do before Amazon??

Thank you for the delicious recipe, Sommer! I spent a month in Thailand and Panang Curry was always my favorite. This recipe is the closest I’ve come to a taste of Thailand since.

One question for next time (because there will most definitely be a next time)…all I could get my hands on were dried kaffir lime leaves. For dry, should I still crush them with my mortar and pestle? Should I be using more or less than 12? Totally fine if you haven’t made with dry and can’t answer. Just thought I’d ask.

Seriously incredible! I thought it’d be too good to be true, but this recipe is phenomenal. I even forgot the thai basil at the end and it was still so great. Otherwise followed the recipe exactly. Restaurant quality.

Thank you for the inspiration. This has been by far the BEST recipe for Penang Curry. The authentic ingredients listed above really do make a difference! It took me about a week to collect all my sauces from Amazon and run to the local Asian market. Once cooked my curry had a nice spicy flavor (maybe too spicy for some) however there was quite a bit of salt. I added a bit of brown sugar (3 tsps) and peanut butter (2 tsp) to tone it down. I also used unsweetened coconut cream since I like my curry to have a thicker sauce. I’ll still enjoy Penang curry at a restaurant but this recipe is certainly a staple on the bi-weekly dinner meal. Also love how quickly it came together. Thank you. Thank you. Thank you!

I just wanted to double check the amount of curry paste to put in. Every other curry recipe out there calls for 1 or 2 tbls only. This recipe says the entire 4oz can. Is that correct? The whole can? I just want to make sure.

I live on a small Canadian island and can’t get fresh basil or lime leaves. I hope too get dried. Do I use the same quantities? I have ordered curry paste from Amazon. So looking forward to trying this.

Wow! We made your panang curry recipe yesterday for a dinner with 8. We doubled the recipe and had a small amount of leftovers. We substituted limon zest for the Kaffir leaves which appearded to work out beautifully. We cooked the sauce in a slow cooker as was suggested and then added the vegetables ( peppers, onions and broccoli) 30 minutes prior to serving. We also sunstituted Shrimp ( 2 kilos) for the chicken which was fabulous! Awesome recipe! Can’t wsit to do it again!

Thank you for your response. I ended up using one can of the Pepe Lopez creme de coco, which as you said was sweetened and the found another can of what appeared to be unsweetened. It was very a good shrimp curry but I’m sure it would be even better had I two cans of unsweetened. Thank you very much

Very nice! Husband said, “I don’t know what you’re cooking, but it smells amazing!” Think next time I’ll work in more veggies and add cilantro to this amazing sauce. Thanks for helping home cooks make authentic tasting food!

Just made this tonight and it is legit!! I feel like I’m in a Thai restaurant right now. Everything was pretty easy to find at the international market. The only thing I changed, was I pulled the kaffir lime leaves out once I felt like there was enough flavor. I think it would have been overwhelming had I let them stew in there for too long. My leaves were also very large so maybe that had something to do with it. It came out perfect though.

I think it’s depends on the fish sauce you use. I bought a fancy one the first time I made it in 3 tablespoons was just fine. this time I bought a cheaper fish sauce and it was too salty for me to even eat which was disappointing. I checked the ingredients and it said it had 65% sodium it in! So be sure to check before using it.

Super easy to follow and accomplish! Omitted the bell peppers, but added some roasted cauliflower, zucchini and broccoli to fill it out. Ate multiple times throughout the week for lunches, and still not sick of it! Was worried it would have a peanut-y flavor from the peanut butter, but just added a nice subtle umami flavor. Will definitely be making again!

This was delicious! Thank you for this recipe! I used green beans and carrots instead of peppers. I wasn’t really sure how to crush the kaffir lime leaves so I tried to pound the in my mortar and pestle and then I just sort of twisted them in my hands. I could smell them like you said, so I guess it worked.

I love making Thai food and this recipe was fantastic! I couldn’t find the fresh lime leaves at the Asian store but used dried ones instead and it was still fabulous. Definitely wouldn’t want to leave them out…they added a great flavor to the dish. Will make again!

Love it, made as directed. Next time, the only thing Ill do is cut down on Kaffir Leaves. I think they were too overpowering. I do absolutely love them though and without a doubt, they are key ingrefient. Maybe my leaves ae bigger than yours?!! Thanks for sharing.

I have made this a couple of times now…this recipe inspired my first serious foray into the Asian market in the next town over (which is next to the Indian Market, a tale for another day 😍) and now I am addicted. This recipe is simple, delicious, and easily rivals the red chicken curry from the popular local Thai house (and is better than some others we’ve tried!) The Panang Red Curry paste and kaffir lime leaves really are the secret to the amazing authenticity of the dish. Even my son, a tough customer who spent a month in Southeast Asia this past summer, gave it the stamp of approval. Two thumbs up! Followed the recipe exactly but added a bit of chili powder just because my son is a madman and likes it blazing (the local Thai restaurants refuse to give us *hot* – we’re too blond and white and get what’s closer to medium no matter how spicy we order. 😂) But whatever your heat preferences, this is delicious!

We made this tonight and will DEFINITELY be making it again! It is the perfect amount to spiciness, and had all of my favorite flavors. We used the sauce pictured in the blog and could not have been tastier! We just about doubled the kaffir lime leaves and added shallots with the garlic. So so flavorful!

Followed the recipe as written and the dish came out fantastic. I found the majority of my ingredients at the local Korean market H-Mart. Most complain about the entire can of curry paste being to spice, I actually added 1/2 tsp red chilli flakes and for me that gave it a nice intensity to balance the hint of sweet.

No more will I give my money away to the local Thai restaurant so often for such tiny portions.

Really phenomenal. Restaurant quality. Next time I may use 3/4 of the can of panang curry paste because it was a touch spicy for my husband but we both still loved it. I used unsweetened coconut cream because I didn’t know what “thick” coconut milk meant. It worked well but i’m not sure it was correct.

The first time I made it, I didn’t have a few ingredients (bell peppers, chicken, thai basil, or fish sauce) so I forwent all of those ingredients and used tofu. IT WAS STILL EXCELLENT. I did add spinach and 3 thai chilies in addition to everything else because I’m a spice fanatic. The heat was on point for me. **If you’re adding tofu you’ll want firm or extra firm tofu cut in cubes. Forego all chicken steps and add tofu 5 min into the simmer step. **

The second time I made it, I was added bell peppers, thai basil, and fish sauce. I still used tofu and 3 thai peppers. It was even better this time. I did take care to remove the kaffir leaves after simmering and before adding the thai basil. I found the kaffir flavor too strong the first time I made it when I tried to eat around it. It was harder to avoid because of the the added spinach. Anyway, this recipe is awesome, spicy, and really hits the spot. I cook for one so I was able to have this for 5 extra meals (dinner or lunch) which was perfect for meal planning. Definitely added to my rotation when I’m craving thai food.

This recipe was delicious!!! This was my first try experimenting with this meal. We ate this meal at a restaurant last night and I was determined to prepare it at home. I added shrimp as well. Is My food was just as good-if not better than the restaurant. Thanks for this amazing recipe.

Oh My Goodness! I just made this curry and it is totally delicious!! I ordered a Panang Curry Paste online and got anything else I needed from the local supermarket so it was easy to get the ingredients It is the best curry I have ever made and rivals any Penang Curry I’ve eaten in Thai restaurants an I’ve eaten quite a few! Would also be super with Prawns and or Salmon Thank you

i live in a small town and the nearest Asian market is 3 hours away. I can only find dry kiffer lime leaves on Amazon. Would they work. I did find thai basil yea. I also have to order the curry but that is ok.

I made this recipe last night. Followed it to the tee but I do have a large family so I essentially doubled all the ingredients with the exception of the coconut oil and used 1.5X veggies. I did use two cans of curry paste and the kick, though too much for most, was just right for my family. The taste of this recipe is identical to our favorite Thai restaurant in Houston(also the highest rated in the Houston area), however its located 20 miles from us. No need to go back to the restaurant just for panang curry ever again.

I tried this out after becoming tired of paying $14 at my favorite thai place every time I wanted a fix of coconut curry. Pretty on point except 12 lime leaves seemed a bit too much for me. Next time I’ll probably use half. And I agree with others that it’s safe to use 3 teaspoons of fish sauce instead of 3 tablespoons. Heat can be adjusted to your liking by controlling how much of the panang paste you put in. Started with half and worked my way up to about 3/4 of the can.

Amazing recipe! My only suggestion is half of the Panang Curry. Super spicy with just that amount! Plus I only used 1/3 of the fish sauce and we used chicken breast meat. Finally, I chopped the lime leaves super small as to not pick them out.

A trick I researched was to put the leftover curry paste into a freezer bag and then flatten it. Works well because I now also have a huge bag of frozen lime leaves to go along with it next time!

Made this last night and the recipe is spot on. I made sure to hunt down the Maesri panang curry paste and the Three Crabs brand fish sauce which made all the difference. I didn’t find the Coco King coconut milk so I used another good brand of thick unsweetened coconut milk. Added bonus was that it was easy to make on a weeknight after work.

Loved the taste except it was very salty. And when I say salty I mean to the point of beeing almost imposible to eat even after I added the double amount of coconut milk (ended up with trice the amount and added extra currypaste). I mesured exactly according to your recepie but have to wonder if it should be 3 teaspoons and not tablespoons in the recepie?

Wonderful taste…I miss my favorite San Diego Thai Restaurant Panang since moving several years ago back to Ohio. I have to drive 45 minutes to the Asian market to stock up…but well worth the trip. Added a little more spice (we like it hot) with thai chili peppers. This is almost exactly like I remember it being. Thanks for your recipe. I will make it every time I have a need for Panang.

Followed this to a T, but raised my brow when it came to 3 tablespoons of fish sauce. I thought it would be too salty and I was right. The curry was almost inedible and I tend to like my salt. Luckily watering it down a little helped, but next time I’ll probably only add 1.5 or 2 tablespoons of fish sauce. The flavor is amazing though, the kaffir lime leaves really make a difference!

This dish reminded me EXACTLY of the panang curry I used to get from my favorite childhood restaurant. I altered it slightly though – I tore up the tough lime leaves into little pieces (they’re easier to eat that way). Also, I added another half can of coconut milk, which made it perfect (maybe because I didn’t get the extra thick kind – couldn’t find it!). When I added the extra half can, I didn’t shake the can first, and only took the thick stuff that had settled at the top of the can.

The Asian store near my house had the exact brands you posted! This recipe was phenomenal, especially since our local Thai restaurant is closed while the owner’s family visits relatives back home. I added 2 chopped longhorn peppers for extra spice.

Wonderful recipe! Made it twice, the second time with Shrimp. I substituted lime zest from one lime and added twice the fresh basil. Really wonderful flavor. My supermarket didn’t have the Penang curry paste so I used Asian Gormet Red Curry paste and it worked well!

Bill, I keep fresh frozen Thai chilis in my freezer. I got them at my local asian market for a pittance. This is the absolute best ingredient to spice up a Thai curry. The heat profile is much better than crushed red pepper, its more of an intense flash on the tongue but not a constant ever increasing build up of heat that you get with crushed red pepper. IMO

The flavor is SPOT ON! It tastes like the panang from my longtime favorite Thai restaurant. I couldn’t agree more with the other commenters on the curry paste to coconut milk ratio. Using the entire can of curry paste is VERY spicy (this coming from someone who considers herself to be spice intermediate). To be safe, use half the can of curry paste to begin with… if you feel like you could use a bit more spice, add more in as you see fit. Other than that, bravo! I’m going to start making this in bulk batches.

Holy cow! I made this last night and my kitchen smelled like a Thai restaurant. The flavors in this dish rival any panang I’ve had in any Thai restaurant. Even before tasting it, my wife and I knew it was a winner, just from the smell. The Kaffir lime leaves and the fresh Thai basil (I got it right from my garden) make this dish as authentic as it comes. And it’s dead easy!

I made this last night and it was fantastic! The curry paste makes a huge difference. I too have always sworn by this brand. I have never thought to add peanut butter. I always just add crushed peanuts to the top, but I loved it! This will be my new go-to panang recipe. Thank you so much!

I made this recipe exactly how it was written but mine came out super thick and so spicy. It seems to me like it was wayy too much curry paste. However the brand I used was Mae Ploy and I dont know if that is just different.. I was sad, yours look so good. Any suggestions?

I made this today, it was great. I ordered the same panang curry paste you used from Amazon, and I also ordered dried kaffir lime leaves from Amazon as well as I didn’t want to deal with trying to find them at the market. They definitely added a lot of flavor. I did however pick them out as best I could after, wasn’t sure eating one would be very pleasant.